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This Instant Pot hamburger soup is easy and flavorful! It’s a healthier comfort food meal that uses simple everyday ingredients like ground beef and potatoes.
If you’re looking for the stovetop version, head on over to my popular Easy Hamburger Soup instead.
Why you’ll love it
Tender ground beef enrobed in a tasty tomato broth… who can resist? This Instant Pot hamburger soup builds a ton of flavor in way less time. I just love how this appliance concentrates flavor and is pretty hands off. Open it up, and it’s as if this soup has been simmering away for hours.
I always make this simple, hearty, and affordable soup when I’m cleaning out the pantry. This Instant Pot ground beef soup recipe also happens to be super forgiving. Got some extra veggies? Throw ’em in. It’s all good! And the leftovers are very tasty. It’s a reader favorite.
What you’ll need
- Olive oil, onions, and celery – sautéing sweet (Vidalia) onions along with celery makes a delicious aromatic base
- Ground beef – it’s also known as hamburger, hence the name of the soup. I like to use 95% lean.
- Garlic – garlic lovers, add even more if that’s your thing
- Tomato paste and diced tomatoes – these pantry staples are canned at the peak of ripeness for perfect concentrated tomato flavor
- Beef broth – a 32 oz container equals the 4 cups required for this recipe. Easy peasy.
- Potatoes – Russet potatoes are my go-to variety for soups, but you can definitely use red or Yukon gold
- Italian seasoning – this delicious blend of dried herbs comes in a single convenient jar and adds so much flavor
Pro tip
- I like to use extra lean ground beef because it’s a bit less fatty, so you can skip the step of draining the fat once you’ve browned it. There’s still a bit of fat left, but I find it adds a nice flavor to the soup. If you do use a fattier ground beef, I would definitely drain some of the fat so the soup doesn’t end up excessively oily.
How to make Instant Pot hamburger soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the oil and chopped onion and celery to your IP. Press the sauté button, cooking for 4 minutes. Stir in the garlic and meat. Cook until browned, giving it the occasional stir. I don’t drain the fat, but you can if not using extra lean ground beef.
Stir in the tomato paste, followed by the diced tomatoes, broth, Italian seasoning, and potatoes. Close the lid with the valve on “sealing”. Cook on high pressure for 8 minutes. After the countdown, do a quick pressure release. Season generously with salt & pepper, and enjoy!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I have an older 6 quart model, but here’s the latest version of the Instant Pot.
- Not sure how to store the other half of your onion? This onion saver keeps it fresh in the fridge.
- A sturdy ladle that doesn’t slop soup all over is a must-have.
Substitutions and variations
- You can definitely add in some chopped carrots at the same time as the celery.
- Several readers have successfully thrown in a drained can of corn and/or green beans. Or stir in some spinach after you release the pressure for even more veggies and let it wilt.
- If you’re sensitive to salt, use low-sodium beef broth.
What to serve with Instant Pot hamburger soup
- I like how hearty this soup is, so a dinner roll, breadsticks, or a slice of Cheesy Garlic Bread will round it out nicely.
- For a classic soup and salad combo, try spring mix with my Creamy Balsamic Dressing or this mouthwatering Beet and Spinach Salad to change it up.
Leftovers and storage
- Store leftovers of this hamburger soup in the fridge for 3-4 days in a covered container. The flavors intensify over time even more!
- I recommend reheating over a low heat in a saucepan, stirring every so often until warmed through.
- Leftovers will freeze well. Consume within 3 months. I like to store them in individual containers.
Let me know in the comments below if you gave this easy Instant Pot soup recipe a try. I’d love a review. Questions the blog post didn’t answer? Talk to me! You can also find me on Instagram.
Instant Pot Hamburger Soup
Ingredients
- 1/2 tablespoon olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1 pound extra lean (95% lean) ground beef
- 3 cloves garlic minced
- 2 heaping tablespoons tomato paste
- 1 (28 fluid ounce) can diced tomatoes with juices
- 4 cups beef broth
- 2 large Russet potatoes diced
- 1/4 teaspoon Italian seasoning or to taste
- Salt & pepper to taste
Instructions
- Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 4 minutes.
- Stir in the beef and garlic. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).
- Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.
- Close the lid, make sure the valve is on "sealing", and cook on high pressure for 8 minutes.
- Once the countdown has finished, do a quick pressure release.
- Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6.
- Anything from about 1 to 1.5 pounds ground beef will work.
- Use low-sodium beef broth if you’re sensitive to salt.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure.
- Try the stovetop version if you don’t own an IP.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on January 30, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
Love this. I didn’t add the diced tomato; my daughter does not like them. I added a small can of tomato sauce as a substitute; this made it more of a stew consistency or thick soup. Additionally, I substituted the Italian seasoning with a oregano/basil/sundry tomato seasoning because that is what I have on hand. I also added 1 1/2 teaspoons of crushed red pepper. This gave it a nice spice without it being hot. Topped with crushed blue corn tortilla chips and shredded cheddar cheese.
I’m so glad that it was a hit!
Made this for dinner tonight, my first meal using our instant pot. You’re recipe is very easy to follow. My husband loved it! Like you suggested will probably add extra veggies like corn, cut green beans next time and even jalapeños! Will definitely make it again!
I’m so glad you enjoyed it! Yes, those additions would be delish!
Thanks for sharing! I love how simple it is! I have a 6-quart IP. Do you think it can handle it if I double everything? I have 1 kilo ground beef and I want to cook all of it in one go. Thanks again!
Oh and if the recipe is doubled will the cooking time be doubled too?
No. I would keep cooking time the same. It’ll take your IP longer to come up to pressure.
It’s hard to say. I can’t remember exactly how full the IP was. I’d probably just add enough broth gradually so you don’t go over the “max fill” line.
Instructions are unclear. This is my first Instapot.
Step 2 says to brown the beef. How do you do that when the Saute for 4 minutes has ended? What program do you turn on? Instructions on browning the meat are missing.
Thanks
Hi David. You brown the beef by continuing with the sauté function. The sauté button stays pressed… you don’t actually set it for a time. You just glance at your watch. You can just leave the sauté button pressed the whole time, and add the other ingredients until you seal it up and press the “manual” button and pressure cook. I hope this helps!
I got an Instant Pot Duo for Christmas and the sauté function has a timer that you can set. I usually set the timer for a lot longer than needed and when I’m ready to move onto the next cooking step, I just hit cancel.
Giiiirrrrrllll! I made this for dinner tonight and ooooo weeeee it turned out good. I had a 7 year old running around singing and jumping so I lost my attention for a moment and used a whole can of tomato paste instead of 2 tablespoons, I also added a can of corn. It was so good even though I muffed it up a bit. Adding this into my 2 week meal plan. Gracias!
I’m so happy to hear that it still worked out haha 🙂
I’m goin to try it tonight so wish me luck.
Hope you enjoy it! 🙂
I made this a few nights ago, even my picky husband liked it! So fast and easy.
Great!! 🙂 Thanks for commenting, Linda!
Made this tonight. Love how easy it was to put together. I might add a few other veggies next time but it had a great flavor.
That’s great!!
Can this recipe be doubled? I have an 8qt.
I think that should be fine. Just be sure not to go over the max fill line 🙂
I made this today and my pickiest eater (grandchild) loved this. However; because I was running short on time I bought a frozen bag of stew vegetables (onion, potatoes, celery) all of which was in the recipe instead of peeling & chopping fresh. With that said I followed everything else as it was written. It’s definitely a keeper and next time I’ll allot more time. Thanks for sharing.
I’m glad that it worked out!! 🙂